Chicken Tetrazzini Casserole

Named for Italian opera legend Luisa Tetrazzini, this American classic turns leftover chicken and pasta into a creamy bake. Mushrooms simmer in a sherry-kissed sauce, then everything bakes under a golden Parmesan-panko crust until bubbling.

Serves 6 · 25 min prep · 30 min cook

Estimate for one serving

• 330 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 12 oz spaghetti or linguinePantry
• 3 cups cooked chicken or turkey, shreddedMeat
• 4 tbsp butterDairy
• 8 oz mushrooms, slicedProduce
• 1/4 cup flourPantry
• 2 cups chicken brothPantry
• 1 cup milk or half-and-halfDairy
• 2 tbsp dry sherry optionalPantry
• 3/4 cup ParmesanDairy
• 1 cup frozen peasFrozen
• 1/2 cup panko or breadcrumbsPantry

Instructions

1. 1Heat oven to 375°F. Cook pasta under al dente. Sauté mushrooms in butter; stir in flour, then broth and milk to a thick sauce. Add sherry and half the Parmesan.
2. 2Fold in pasta, chicken, and peas. Spread in a greased dish; top with remaining Parmesan and panko.
3. 3Bake 25–30 minutes until golden and bubbling.
4. 4Rest 5 minutes.